Coconut Curry Soup Dumplings (Print-Friendly Format)
A vibrant coconut curry broth paired with soft dumplings and fresh veggies for a cozy, filling bowl.
# Required Ingredients:
→ Soup Base
01 -
1 tablespoon avocado oil
02 -
1 cup onion, finely chopped
03 -
4 scallions, finely chopped (white and green parts separated)
04 -
0.5 cup cremini mushrooms, finely chopped
05 -
1 tablespoon garlic, minced
06 -
1 tablespoon red Thai curry paste
07 -
1 teaspoon salt
08 -
3 cups vegetable broth
09 -
1 teaspoon soy sauce
10 -
1 cup coconut milk
11 -
1 teaspoon sugar
→ Dumplings
12 -
1 bag frozen vegan dumplings (12–15 pieces)
→ Garnishes
13 -
2–3 teaspoons chili oil
14 -
1 tablespoon scallion greens, thinly sliced
15 -
1 tablespoon crispy garlic
16 -
1 tablespoon cilantro, finely chopped
# How to Make It:
01 -
Heat avocado oil in a heavy-bottomed pot over medium-low heat. Add chopped onions, white parts of scallions, and minced garlic. Sauté until onions become soft and lightly caramelized.
02 -
Add finely chopped cremini mushrooms and salt to the pot. Cook until the mushrooms are softened, stirring occasionally.
03 -
Stir in the red Thai curry paste, soy sauce, and sugar. Sauté briefly until aromatic.
04 -
Pour in the vegetable broth and bring to a gentle simmer.
05 -
Stir in the coconut milk and continue to simmer, ensuring the mixture is well combined.
06 -
Add the frozen vegan dumplings to the simmering soup. Cook on medium-low heat for 7 minutes, or until dumplings are cooked through and heated fully.
07 -
Ladle hot soup into bowls. Garnish with chili oil, sliced scallion greens, chopped cilantro, and crispy garlic before serving.
# Additional Information:
01 -
For a gluten-free version, be sure to select gluten-free dumplings.
02 -
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before consuming.
03 -
Add extra seasonal vegetables or plant-based protein to enhance nutritional value and customize the flavor.